Tonight we’re having burgers for tea. But, due to the fact that I’m making the buns from scratch, we had some time to fill & workday tummies needing a bit of lining. You can fit only so many veges in a burger (unless it’s a vege burger of course!) so I decided on a nice little entree of broad beans.
At which point you may be saying, yeuch! Certainly the broad beans I was fed as a child put me off them for years,, and I’m sure my friend Annette would agree. Tough, grey, boiled within an inch of their lives…. eurg. (The food my parents put on the table was plentiful & usually tastily interesting, but now and then we had a few culinary unpleasantnesses. Including broad beans. And we won’t discuss the stuffed hearts.
But in the last few years my views on these legumes have changed, thanks to the husband. He’d had the same experiences as Annette & I (& probably most folks of our generation) but decided to give them One Last Chance. So we started growing them, picking them while the pods were small & the beans green & sweet, and thoroughly enjoying them, often in stirfries and pasta dishes. Tonight… tonight I through of doing them a different way:
- First, pick & pod your broad beans You want at least 1/2 a cup of beans per person.
- Melt about 25g of butter in a heavy-based pan, over medium hear.
- Throw in 1-2 small, thinly-sliced zucchini – we’ve got these cute little ‘tennis ball’ zucchini in the garden & 3-4 of those were just enough. (They’re called ‘tennis ball’ but ‘golf-ball’ would be more accurate!)
- Then add some crushed garlic, as much or as little as you like, and soften but don’t let it colour.
- Toss in your broad beans & stir briskly for a couple of minutes, until they’ve just changed colour.
- Add a handful of chopped parsley & mint, & serve in small bowls with a topping of grated parmesan.